Canned Peaches with Almonds
Blanch peaches in boiling water, rinse in cold water and peel. Halve and pit, cut into wedges.
Combine wine with apple juice, lemon juice, rum, lemon zest and sugar and bring to a boil. Add peaches and poach until al dente. Place peaches and almonds into preserving jars and seal well. Let rest for at least 6 hours. Serve as needed.